| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
1 |
Servings |
INGREDIENTS
|
|
-NORMA WRENN (NPXR56B) |
| 1 |
pk |
Dry yeast warm water |
| 2 |
tb |
Sugar |
| 4 |
c |
Flour |
| 1 |
|
Potato; raw quartered |
INSTRUCTIONS
Here is a recipe from Texas Highways Cookbook.
Dissolve yeast in warm water; and then mix all ingredients in a 1-gallon
crock. (Do not use metal container) Cover with a close-fitting lid and let
the starter rise until light (12 hours in warm weather, longer in cool
weather). Do not let the starter get cold, ever. After using part of the
starter, add 1 cup warm water, 2 teaspoons sugar, and enough flour to mix
to the starter's original consistency. Add more potato occasionally as
food for the yeast, but don't add more yeast. Use daily for best results.
Starter improves with age. I am sure you will get some posts for flake
starters. I do not have one.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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